Marguerite's French Kitchen

Name: Marguerite's French Kitchen
Address: 28 Green Lane, Blackburn, BB24SR, GB
Telephone: +447552740170

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Marguerite's French Kitchen

Margaret masters the art of French cooking project

11/05/2023

My French hens making themselves at home. The cats are somewhat bemused!

12/03/2023

Today in Marguerite’s French Kitchen - a French almond and cherry tart.

26/02/2023

Margaret's Garlic Mash Recipe - just posted on my latest blog; take a look but I will post it here as well.
Ingredients:
2 full bulbs of garlic - trust me!

4oz/120g unsalted butter

3lb/1.3Kg baking potatoes

4 fl oz/125mls full fat milk

Method:
Separate the cloves of garlic from the bulb; leave the skins on. Bring a small pan of water to the boil and place the garlic cloves in to the water to blanch for 2 minutes. Drain and let cool slightly until they can be handled safely. When cooled enough to touch, cut the tops off and remove the blanched cloves from their skins. In a small heavy bottomed frying pan, melt the butter (do not let it brown). Place the peeled garlic cloves in to the butter and simmer for 20 - 25 minutes. Meanwhile, peel and cut the potatoes and boil until just done. Drain well then pass potatoes through a ricer or mash with a potato masher. Once the garlic is cooked, place the contents of the frying pan into a small blender and blend into a smooth paste. Add this to your mashed potatoes and beat in until you have amalgamated the butter in to the potatoes'. Add salt and white pepper to taste. If you want a slacker mash, add some milk to obtain the consistency you require. This recipe can be prepared well in advance up to the adding of the butter/garlic paste. Just reheated over a medium heat and stir to ensure that the mixture does not catch on the bottom of your pan and burns. You can add chopped herbs that will compliment your main dish, add chopped spring onions or green chilli if you want to add a bit of heat to your mash - adapt in what ever way you wish! Happy mashing!

23/02/2023

Well, the private dinner party went well! As promised pictures showing bedecked table, food and serving. Menu worked very well, garlic mash was a total treat and I will share the recipe on my blog, and dessert - well I think the picture says it all. Bon Appetite! , , , , , , ,

21/02/2023

What a busy morning! Table all set for dining, the Bourguignon begun, crepes stacked to be flambéd for dessert, garlic mash smells Devine. Hope the birthday party are pleased!

20/02/2023

Yesterday I spent the day studying and taking an on-line Hygiene Level Two certificate for food handlers course and exam, which I passed, which is good news as I have to cater for a private dinner party tomorrow! A small party of 4 who have opted for an adaptation of menu one; no starter, Boeuf Bourguignon and Sorbet au Chocolat which will be accompanied by Crepe Suzette as it is Shrove Tuesday! So tomorrow I will be in my happy place cooking and creating a meal to delight my guests. I will of course post pictures after the event, but I am looking forward to hosting my first Kitchen Supper club.

12/02/2023

Can I turn this tray of ingredients in to a meal inspired by the art of French Cooking? Never cooked halibut before - it was devine! Never cooked a butter sauce- what a revelation! Teamed up with turned vegetables (who knew?) and a potato rosti, supper was complete. A light red - Languedoc from France was a perfect accompaniment to the meal. Well worth the effort. Will post on my blog tomorrow www.margueritesfrenchkitchen.uk/blog

09/02/2023

Not French cooking I know, but just completed a Chocolate Discovery Day with a student that couldn’t make the January date. I think she looks pleased with her endeavours.

07/02/2023

My new blog is now published with the recipe and method for making the chocolate sorbet. Take a look and see what you think and why not just have a go!

06/02/2023

Making chocolate sorbet - well, someone has too! I’ll post this simple recipe on my blogpost tomorrow at www.margueritesfrenchkitchen.uk/blog

31/01/2023

As promised - the results of yesterday's baking endeavours. The Queen of Sheba Cake or Gateau Reine de Saba. Taken from The Best Ever French Cooking Course, this recipe can be found quite readily on the internet. The Julia Child recipe is quite different to that of the book I used so I will try her recipe at a later date! As you can see from the ingredients that are ready to be amalgamated, there is nothing bad or false about this beauty.

Address

28 Green Lane
Blackburn
BB24SR

Telephone

+447552740170

Website

http://margueritesfrenchkitchen.uk/

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